Menu Plan–August 30

It’s the first week of school around here, and we are coming up from two weeks getting acquainted with daycare and the germs associated with that.  Fun times. 

While all that has been happening, we haven’t managed much cooking.  Although, I did make a big batch of Pioneer Woman’s Grilled Veggie Burritos last weekend and that lasted us through the early part of the week.  Yummy!

Now that school is here, I depend even more on our weekly menu to make things happen in the food department.  Since our little one is now eating solid foods (thank you, baby-led weaning), I also have to be intentional about planning sides that she can eat on her own. 

So, here’s our menu:

Breakfasts
Blueberry Buttermilk Pancakes
Blueberry Banana Bread Baked Oatmeal
Light Hawaiian Banana Bread
Eggs and Toast
Granola with fresh berries

Sunday
Zucchini, Ham and Rice Bake {new}, roasted vegetables
To do: 2x veggies, clean green beans, make banana bread, thaw casserole

Monday
Unstuffed Pepper Casserole {freezer}, green beans
To do: Thaw chicken

Tuesday
Italian Grilled Chicken, roasted veggies
To do: Shred zucchini and prep dry ingredients

Wednesday
Zucchini Pancakes {new}, Sweet Potato Wedges
To do: roast tomatoes while oven is hot

Thursday
Ricotta Fritters with Tomato Basil Sauce {new}
To do: soak lentils overnight

Friday
Crockpot Lentil and Brown Rice Tacos, Roasted Tomato Wedges
To do: Thaw chicken

Saturday
BBQ – Fireman’s chicken, roasted veggies and corn on the cob

Happy week!